Kims Italian Meatballs Recipes

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KIM SEVERSON'S ITALIAN MEATBALLS



Kim Severson's Italian Meatballs image

These are the meatballs you want to serve with spaghetti sauce - my mother Anne Marie Zappa's is the one I'd use, but your favorite will work as well. Key to the recipe is a light hand in the mixing.

Provided by Kim Severson

Categories     dinner, quick, main course

Time 20m

Yield About 16 meatballs

Number Of Ingredients 12

2 pounds ground beef
1 cup fresh bread crumbs
1/2 cup finely grated Parmesan
1 heaping tablespoon chopped fresh basil
1 heaping tablespoon chopped fresh parsley
1 teaspoon kosher salt
1/2 teaspoon black pepper
1/8 teaspoon ground cayenne pepper
2 cloves garlic, minced
2 eggs
3 tablespoons olive oil
Spaghetti sauce

Steps:

  • In a large bowl, mix all ingredients except olive oil by hand, using a light touch. Take a portion of meat in hand, and roll between palms to form a ball that is firmly packed but not compressed. Repeat, making each meatball about 2 inches in diameter.
  • In a large, heavy pot heat olive oil over medium-high heat. When it shimmers, add meatballs in batches. Do not crowd. Brown well on bottoms before turning, or meatballs will break apart. Continue cooking until browned all over. Remove meatballs to a plate as each batch is finished. Let meatballs cool slightly; cover and refrigerate until needed.
  • Serve with spaghetti sauce.

Nutrition Facts : @context http, Calories 216, UnsaturatedFat 8 grams, Carbohydrate 5 grams, Fat 16 grams, Fiber 0 grams, Protein 13 grams, SaturatedFat 5 grams, Sodium 176 milligrams, Sugar 0 grams, TransFat 1 gram

KIM'S ITALIAN MEATBALLS



Kim's Italian Meatballs image

I had never written my recipe down before, so I estimated the measurements. These meatballs taste very similar to my Aunt Frances! Unfortunately we never got her "exact" recipe, as she didn't follow written recipes. She was an awesome cook and I always thought her spaghetti and meatballs were the best!

Provided by Kim D.

Categories     Cheese

Time 1h

Yield 8 serving(s)

Number Of Ingredients 13

1 1/2 lbs ground beef
1/2 lb ground pork
2 slices bread
1/4 cup milk
1 egg
1/4 cup grated parmesan cheese
3 -4 garlic cloves, pressed or minced
1 teaspoon oregano
1 teaspoon parsley
1/2 teaspoon italian seasoning
1/4 teaspoon dried red pepper flakes
1/2 teaspoon salt
1/4 teaspoon pepper

Steps:

  • Preheat oven to 375 degrees F.
  • Soak 2 slices of bread in 1/4 cup milk for 10 minutes.
  • Don't squeeze out the milk, as adding the milk and bread to the meat mixture will make the meatballs very tender.
  • Add all other ingredients to the wet bread and milk and mix well with hands.
  • Roll meat into balls (about the size of a golf ball) and place on a cookie sheet.
  • Bake in preheated oven for about 35-40 minutes or until meat is done.
  • Add to spaghetti sauce and let simmer in sauce for at leat 30 minutes before serving.

ITALIAN BAKED MEATBALLS



Italian Baked Meatballs image

This recipe makes the most tender and tasty meatballs. I also freeze these meatballs and take out how many servings I need for each meal. If cooking in sauce, add baked meatballs 20 minutes before serving time.

Provided by Dawn Fronius

Categories     World Cuisine Recipes     European     Italian

Time 50m

Yield 6

Number Of Ingredients 10

1 cup Italian-seasoned bread crumbs
¼ cup grated Romano cheese
2 tablespoons chopped fresh parsley
½ teaspoon salt
½ teaspoon ground black pepper
½ teaspoon garlic powder
½ teaspoon onion powder
½ cup water
2 eggs
1 ½ pounds ground beef

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Mix bread crumbs, Romano cheese, parsley, salt, pepper, garlic powder, and onion powder together. Combine with water and eggs. Add ground beef and mix well. Roll mixture into balls and place on a nonstick baking sheet.
  • Bake in the preheated oven until browned, about 30 minutes.

Nutrition Facts : Calories 343 calories, Carbohydrate 14.1 g, Cholesterol 135.2 mg, Fat 20.4 g, Fiber 0.8 g, Protein 24.4 g, SaturatedFat 7.8 g, Sodium 611.7 mg, Sugar 1 g

MOM'S ITALIAN MEATBALLS



Mom's Italian Meatballs image

These are very cheesey. Unfortunately, they can fall apart while frying. If they do, just scrape up the bits and put that in your spaghetti sauce also. It's hard not to eat them all up as they come out of the pan, they're that good.

Provided by Debbie R.

Categories     Meat

Time 1h

Yield 20 meatballs

Number Of Ingredients 10

4 slices dry bread
2 eggs
2 tablespoons chopped parsley
1 teaspoon oregano
1 teaspoon basil
1 dash pepper
1 lb hamburger
1/2 lb grated parmesan cheese
1 garlic clove, minced
2 tablespoons oil

Steps:

  • Soak bread in some water for 2 or 3 minutes, then squeeze out moisture.
  • Combine bread with everything else except olive oil, mixing well.
  • Form in small balls (about 20).
  • Brown slowly in oil, watching closely to prevent scorching.
  • Add to spaghetti sauce.
  • Cook 30 minutes in the sauce.

Nutrition Facts : Calories 125.2, Fat 7.8, SaturatedFat 3.3, Cholesterol 43.8, Sodium 221.6, Carbohydrate 3.1, Fiber 0.1, Sugar 0.3, Protein 10.1

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